Her new book, Inspiralized & Beyond, is dedicated to that goal. The subtitle is “spiralize/chop/rice & hash your vegetables into creative, craveable meals,” and it’s... Read More
Soy Free
What I love about this vegan barley asparagus mushroom risotto is that it’s a stress-free recipe that has the look and flavor of something a... Read More
I’m calling this a “kitchen sink” chili because that’s sort of what it turned into. I knew I wanted to use black beans and quinoa... Read More
Some time ago, the folks at Rebirth Rice offered to send me some samples of their heirloom black rice. I gladly accepted. I don’t make... Read More
Necessity was the mother of invention here. I was craving hummus toast on Tuesday morning, but there wasn’t a chickpea in sight. I did have... Read More
The star, as with any mac n’ cheese dish, is of course the sauce. I’ve been wanting to try carrots as a base for... Read More
Pasta would have been fine, but this afternoon, I got to thinking about how much I’ve always loved broccoli in noodle dishes. I had soba,... Read More
On Tuesday morning, I stole a little time to visit the new Whole Foods Market 365 market in Fort Greene. I’ve been a fan of... Read More
Photograph by Ashley McLaughlin I’m so touched by the support I’ve gotten for the book on social media, and if you’re already cooking from it,... Read More
This meal was happily inspired by my friend Jodi’s delicata squash stew with chickpeas + quinoa. I saw it when she originally posted it and... Read More